Anyway, I wanted to make a mexican version of the collard wrap, like a burrito, or "collardito" if you will. I started with a black bean hummus which I have made several times but I don't think I have shared the recipe! So here it is, hummus with a mexican flare:
- 1 can of black beans
- 1/4 cup tahini
- 1 Tbsp lime juice
- 2 Tbsp water
- 2 cloves garlic
- 1 cup cilantro leaves
- 1/4 tsp salt
- 1/2 tsp cumin
- 1/2 tsp chili powder
Place everything into a food processor and blend until smooth! Easy as that! Now you have another hummus recipe right at your fingertips! This dip is great with corn chips so save the extra for snacking!
Now for the collarditos. Along with the hummus you will also need:
- 5-8 collard leaves, depending on size and how much filling you make
- veggie filling: I sauteed some onions with grape tomatoes and 1 cup of corn kernels
- hot sauce of your choice
Start by de-stemming the collard leaves. Lay the leaf lighter side up, so the stem sticks up in the middle of the leaf. Carefully shave the stem down until it is as close to leaf thickness as possible.